Bireysel Hızlı Dondurma İşlemi Basamaklarının Granny Smith Elmaların Polifenol İçeriği ve Antioksidan Kapasitesine Etkileri

Yıl 2019, Cilt: 17 Sayı: 1, 38 - 46, 26.03.2019

Senem Kamiloğlu

https://doi.org/10.24323/akademik-gida.544066

Cited By: 2

Öz

Granny
Smith elmalar taze olarak tüketilebildiği gibi donmuş gıda sanayinde de yaygın
olarak kullanılmaktadırlar. Gıdaların üretim basamakları sırasında polifenol
içeriğinde meydana gelen değişimlerin incelenmesi son ürünün besin değerini
artırmak açısından önemlidir. Bu konu dikkate alınarak, bu çalışmada Granny
Smith elmaların bireysel hızlı dondurma (IQF) işlemi sırasında çeşitli üretim basamaklardan
alınan numunelerin polifenol içeriğinde meydana gelen değişimlerin değerlendirilmesi
amaçlanmıştır. Toplam fenolik ve flavonoid madde ile toplam antioksidan
kapasitedeki değişimler spektrofotometrik yöntemlerle tespit edilmiş olup,
polifenolik bileşiklerin tayini yüksek performanslı sıvı
kromatografisi–fotodiyot dizi dedektörü (HPLC–PDA) kullanılarak kromatografik
yöntemle yapılmıştır. HPLC–PDA ile yapılan analizler sonucunda hammaddede flavanoller,
dihidrokalkonlar, fenolik asitler ve flavonoller dahil 4 gruba ait toplam 10
adet polifenolik bileşen tespit edilmiştir. Atık olarak ayrılan ürünlerin
dihidrokalkonlar ve flavonoller açısından hammaddeden daha zengin olduğu
görülmüştür (%140–378) (p<0.05). Asitlendirme toplam fenolik madde, toplam
flavonoid madde, toplam antioksidan kapasite, flavanoller ve fenolik asitlerin
içeriğinde önemli artışlara neden olmuştur (%9–121) (p<0.05). Kesim ve
dondurma işlemlerinden sonra asitlendirmeye kıyasla düşüşler görülmüş olsa da,
hammadde ve son ürün arasında toplam fenolik madde, toplam flavonoid madde,
flavanol, dihidrokalkon ve fenolik asit içeriği bakımından istatistiksel olarak
önemli bir farklılık görülmemiştir (p>0.05). Bu sonuçlar IQF Granny Smith
elmaların da taze elmalar gibi iyi bir polifenol kaynağı olduğuna işaret
etmiştir.

Anahtar Kelimeler

Malus domestica Borkh., IQF, Flavonoidler, Fenolik asitler, HPLC–PDA

Effect of Individual Quick Freezing Steps on Polyphenol Content and Antioxidant Capacity of Granny Smith Apples

Öz

Granny
Smith apples can be consumed as fresh or they are widely used in the frozen
food industry. Determining the changes in polyphenol content during the
production steps of foods is important for the nutritional value of the final
product. The aim of this study was to determine the changes in the polyphenol
content of Granny Smith apples taken from various steps of the individual quick
freezing (IQF) treatment. Total phenolic content, total flavonoid content, and
total antioxidant capacity were determined using spectrophotometric methods
whereas the quantification of polyphenols were carried out by a chromatographic
method using high performance liquid chromatography–photodiode array detector
(HPLC–PDA). As a result of HPLC–PDA analysis, a total of 10 polyphenolic
compounds belonging to 4 groups including flavanols, dihydrochalcones, phenolic
acids and flavonols were identified in the raw material. Waste product was
richer in dihydrochalcones and flavonols compared to raw material (140-378%) (p<0.05).
Acidification resulted in significant increases in total phenolic content,
total flavonoid content, total antioxidant capacity, flavanols and phenolic
acids (%9–121) (p<0.05). Although there were decreases after cutting and
freezing steps compared to acidification, there was no statistically significant
difference between the raw material and end product in terms of the total
phenolic content, total flavonoid content, flavanols, dihydrochalcones and
phenolic acids (p>0.05). These results indicated that IQF Granny Smith
apples are good sources of polyphenols, just as fresh apples.

Anahtar Kelimeler

Malus domestica Borkh., IQF, Flavonoids, Phenolic acids, HPLC–PDA

Kaynakça

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